Ingredients with Measurements:
- 500g prawns, peeled and deveined
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 3 bay leaves
- 2 turmeric leaves
- 1 tsp tamarind paste
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp vegetable oil
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp black peppercorns
- 6 shallots, chopped
- 4 garlic cloves, chopped
- 5 red chillies, chopped
- 3 green chillies, chopped
- 2 cups water
- 1 cup coconut milk
Special equipment needed:
- Mortar and pestle
- Blender
Step-by-step instructions:
1. In a mortar and pestle, grind coriander seeds, cumin seeds, and black peppercorns until fine.
2. In a blender, blend shallots, garlic, red chillies, and green chillies until smooth.
3. Heat vegetable oil in a pot over medium heat. Add the ground spices and stir for 1 minute.
4. Add the blended mixture, lemongrass, kaffir lime leaves, bay leaves, and turmeric leaves. Stir for 2 minutes.
5. Add prawns, tamarind paste, salt, and sugar. Stir for 1 minute.
6. Add water and coconut milk. Bring to a boil, then reduce heat and let it simmer for 15 minutes.
7. Remove from heat and discard lemongrass, kaffir lime leaves, bay leaves, and turmeric leaves.
8. Serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Total fat: 12g
Cholesterol: 150mg
Sodium: 600mg
Total carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- Prawns can be substituted with chicken or beef.
- Kaffir lime leaves can be substituted with lime zest.
- Turmeric leaves can be substituted with turmeric powder.
- Red chillies and green chillies can be substituted with chilli flakes.
Variations:
- Add vegetables such as carrots, potatoes, and green beans.
- Use different types of seafood such as squid or fish.
- Add more coconut milk for a creamier texture.
Tips and tricks:
- Use fresh ingredients for better flavor.
- Adjust the amount of chillies according to your preference.
- Use a non-stick pot to prevent the mixture from sticking to the bottom.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until hot.
Presentation ideas:
Serve in a bowl with steamed rice and garnish with chopped coriander leaves.
Garnishes:
Chopped coriander leaves
Pairings:
Steamed rice, fried noodles, or bread
Suggested side dishes:
Stir-fried vegetables, pickles, or crackers
Troubleshooting advice:
- If the mixture is too thick, add more water or coconut milk.
- If the mixture is too thin, let it simmer for a longer time.
Food safety advice:
- Make sure the prawns are fully cooked before serving.
- Store leftovers in the refrigerator immediately.
Food history:
Rawon is a traditional Indonesian beef soup that originated from East Java. It is usually served with rice cakes and bean sprouts.
Flavor profiles:
Savory, spicy, and slightly sour
Serving suggestions:
Serve hot with steamed rice and garnish with chopped coriander leaves.
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Region: Indonesian